Roasted Pepper And Artichoke Puffs Food

ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO

Steps:

• Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
• In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
• Serve antipasto at room temperature with bread.

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART

Steps:

• Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
• Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
• Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ROASTED PEPPER AND ARTICHOKE PUFFS

Steps:

• 1. Melt butter in a small skillet over medium heat. add scallions and garlic ad cook, stirring frequently just until softened, 2-3 minutes. Transfer to a medium size mixing bowl. 2. Ad artichoke bottoms, prosciutto, basil, Parmesan, and Jarlsbergo to the scallions and toss to combine. Sprinkle with lemon juice and pepper. Bind the mixture with the mayonnaise and refrigerate at least one hour. 3. Menawhile prepare the peppers. Preheat oven to 400F. Stem and seed each pepper then cut into chunks about 2 x 1 1/2 inches. Place the peppers in a single layer in a large, shallow baking. dish. Drizzle with the olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from oven and let cool. 4 When ready to serve the hors d'oeuvres, preheat the broiler. Mound about 2 Tsp of the artichoke mixture onto each pepper. Arrange in rows on baking sheets and broil 3-4 inches from the heat until puffed an bubbly, about 2 minutes. Let cool a few minutes, then transfer to a serving tray and pass with plenty of cocktail napkins.

ARTICHOKE DIP WITH ROASTED RED PEPPERS

Steps:

• Gather the ingredients.
• Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
• In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
• Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
• Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE

Steps:

• Boil water for penne with a dash of salt added.
• Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
• Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• Stir in olive oil, garlic powder and salt & pepper to taste.
• Cook then drain pasta. Stir in the puree.
• Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• Serve immediately.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

Steps:

• Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
• Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
• Pour mixture into a slow cooker.
• Sprinkled the remaining mozzarella on top.
• Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

ROASTED BELL PEPPER & ARTICHOKE QUICHE

Steps:

• Whisk the eggs, half & half, garlic, salt & pepper together in bowl and set aside.
• Sprinkle the Jack cheese over the partially cooked pie crust.
• Distribute evenly over the cheese the roasted pepper, artichoke, and basil.
• Pour the egg mixture over all.
• Top with the Parmesan cheese.
• Bake in a 350 degree oven for one hour or until a inserted knife comes out clean.
• Let cool for about 10 minutes before cutting. Serve warm.
• ENJOY!